Achappam | Rosette Cookies

by SobhaKesavan
Achappam | Rosette Cookies
Achappam is a very popular and traditional Kerala / Tamil Nadu snack which is incredibly crunchy & delicious. It is called so because of the iron mold used for its preparation. “Achu” in Malayalam means mold and “Appam” means bread. These two words are combined together to form “Achappam” which means “Bread prepared using mold”. If you aren't familiar with the term, it's a fried cookie kinda snack, may be that's why it's also known as Rosette Cookies. Rosette Cookies are a delicious tea time snack that can be easily prepared with readily available ingredients. You can explore a well detailed recipe here.
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Achappam | Rosette Cookies
Votes: 1
Rating: 5
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Cuisine Kerala
Prep Time 15 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 15 minutes
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. For preparing the delicious snack, first make a batter of Rice flour along with Coconut milk (Coconut milk is best to get good taste, but if it is not available then normal milk also can be used), Sugar powder and Sesame seeds, in the form of the batter used for making Iddaly. Break the Egg and add the contents (White and Yellow Yolk) of the Egg into the batter, stir the batter again and keep it aside for about 10 – 15 minutes.
  2. Heat Oil in a Cheenachatty and then dip the metal part of the Achhappam making equipment (Achh) without touching the wooden handle in the Oil
  3. When the metal part of Achhappam making equipment becomes very hot in the oil, take it out from the Oil and dip (only about 80 – 85% of the equipment should dip in the Oil) it in the batter prepared for making Achhappams. Then, immediately, take the equipment out from the batter and slowly dip it in the hot oil, so that the batter on the equipment will automatically get released from the equipment and float it in the Oil.
  4. When the metal part of Achhappam making equipment becomes very hot in the oil, take it out from the Oil and dip (only about 80 – 85% of the equipment should dip in the Oil) it in the batter prepared for making Achhappams. Then, immediately, take the equipment out from the batter and slowly dip it in the hot oil, so that the batter on the equipment will automatically get released from the equipment and float it in the Oil. Then move this Achhappam to other side of Cheenachatty and allow to fry both sides of the Achhappam properly. As did earlier, dip the equipment in the oil to get it hot again (this procedure should be continued till end of making Achhappams)
  5. When the colour of the Achhappam turns into golden/brown, take it out from the oil by using a big needle or something suitable to take the snack out from the oil. After the Oil is completely removed from the snack, change it into a plate. Later, store these snacks in an air tight container so that it can be stored for about more than 15 - 25 days.
  6. Achhappam is ready and it can serve as a tasty snack for evening Tea/Coffee etc.
Recipe Notes

You can visit this link for a delicious tea time snack Kuzhalappam. You can also visit this link Chakka varattiyathu.

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